Baked Mushroom Linguine

INGREDIENTS

4 oz

dried mushrooms, such as porcini or chanterelle

4 cups

boiling water

sprigs fresh rosemary

sprigs fresh thyme, plus 2 teaspoons finely chopped

7 tbsp

unsalted butter (to lighten, reduce to 2 tablespoons)

5 tbsp

all-purpose flour (to lighten, reduce to 2 tablespoons)

1 1/2 cups

heavy cream (to lighten, replace with 1 1/2 cups 1% milk plus 4 tablespoons low-fat cream cheese)

onion, diced

1 lb

button mushrooms, stems removed, quartered

1 lb

shiitake mushrooms, stems removed, sliced

2 1/2 tsp

coarse salt

1/2 tsp

freshly ground pepper

1 lb

linguine

Unsalted butter, for pan

1/2 cup

grated pecorino Romano cheese